Pollo al Chilindrón

Some times mistakes can turn up well. Last Monday I went to the supermarket with my shopping list, which was supposed to include 2 1/4 lbs. of sweet onions for a Calabrian onion soup I meant to make. Alas, I wrote 2 1/4 lbs of sweet peppers instead – an easy mistake to make given that I had peppers on my mind, Calabrian cuisine uses a lot of peppers. I didn’t buy 2 1/4 lbs of sweet peppers because that seemed like a lot, peppers don’t weigh that much. I saw a little bag of small sweet peppers, though, and decided to buy those instead. When I got home I realized my mistake, and I was left with the problem of what to do with the peppers.
Amazingly enough, I couldn’t find any recipes for baby sweet peppers – other than stuffed peppers, which I wasn’t crazy about. So I thought and thought and decided to go with what I knew, and make this recipe for pollo al chilindron or chicken with peppers. I didn’t do it exactly like last time, I didn’t use green peppers, both because I didn’t have any and because I thought that would make it too spicy for the kids (not that I should have bothered, as they didn’t eat any). The results were pretty good, however. It wasn’t delicious, but it was homey and satisfying, comfort food. I ate the sauce with bread and it was very good.